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1
1Wash, dry and chop the dill as fine as possible.
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2
Cook the carrots in a saucepan with 1/2 cup of water, one or two tablespoons of butter and 2 tablespoons of brown sugar.
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3
Simmer till carrots are done.
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4
Chop the onion fine and fry in oil or clarified butter, cover the skillet for 5 minutes till translucent.
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5
In a mixing bowl, blender or food processor, place the flour, salt and pepper, dill, cooled onion; start the mixer and add the water gradually and two tablespoons of oil.
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6
When the mixture is well mixed and smooth, stop.
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7
Heat a crepe pan or small skillet and add a teaspoon of clarified butter or oil, wiping it all over with a piece of wax paper to make sure all the pan is coated with fat.
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8
Pour about 1/3 cup of batter and swirl all around; flip it when the edges look brown and cook about 15 seconds on the other side.
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9
Set all the crepes aside in a plate.
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10
Boil some water, set the green onion leaves on a deep skillet and pour the boiling water on them; they will get limp in a few seconds.
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11
Place about 1/3 cup of carrots on each crepe, and enclose it with the help of a green onion leaf.
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12
Set on a plate and serve with the yogurt dressing if desired.
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13
Mix the yogurt, turmeric, salt, pepper and 3 tablespoons of olive oil with a fork till smooth.
